Lorelei'S Eggplant Parmesan - cooking recipe

Ingredients

1 large can crushed tomatoes
2 medium cans tomato sauce
1 tsp. garlic
1 tsp. oregano
1 medium eggplant, ends cut off (may be peeled or not)
1/2 box bread crumbs
2 eggs, slightly beaten
2 c. Mozzarella cheese
1 small can Parmesan cheese
1 small bottle vegetable oil

Preparation

Cook tomatoes and tomato sauce with spices for 1/2 hour, then set aside.
Slice eggplant in 1/4-inch slices.
Dip each slice in slightly beaten eggs, then in bread crumbs.
Fry on each side until slightly brown.
Cover cookie sheet or small baking pan with sauce.
Put a layer of eggplant.
Top again with sauce.
Sprinkle Parmesan cheese, then Mozzarella cheese and bake in 350\u00b0 oven until cheese melts together.
Serves 4, approximately.